Baked biscuit bundles hide a flavorful treasure of a pork filling.
Bake-Off® Contest 47, 2014
oz ground pork
teaspoons soy sauce
teaspoons sesame oil
teaspoon Watkins™ Ground Ginger
cups finely chopped Chinese (napa) cabbage
cup finely chopped fresh garlic chives or chives (1-oz package)
can Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)
Heat oven to 350°F. Line large cookie sheet with Reynolds® Parchment Paper.
In medium bowl, mix pork, soy sauce, oil, ginger, 1/8 teaspoon sea salt and 1/8 teaspoon pepper. Add cabbage and chives; mix until well blended.
Separate dough into 8 biscuits; separate each biscuit evenly into 2 layers, making 16 dough rounds. Spoon 1 rounded tablespoon pork mixture onto center of each biscuit round; stretch biscuit dough up around ball to cover completely. Pinch edges together on top to seal. Place seam side up 1 inch apart on cookie sheet.
Bake 16 to 22 minutes or until golden brown. Serve warm.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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Bake-Off is a registered trademark of General Mills ©2014
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